RECIPES CONTINUED
PORK AND WATERCRESS SOUP 6 cups pork stock
2 scallion stalks, chopped 1/4 lb. lean pork, sliced 1 cup celery, diced
3/4 tsp salt
one bunch watercress, cut in 2" sections, discard stems
Pour stock in the cooking pot, and bring to a boil. Add pork and celery, then cover 10 to 15 minutes. Add watercress, scallions, salt, and cook until done for about one hour. Variation: Substitute pork for ham or chicken.
WILD RICE WITH MUSHROOMS
2 cups rice-wild, long-grained or combination 1 cup fresh mushrooms
1/3 cup green onions 2 tbsp oil
1 tbs. margarine
fresh ground black pepper
Cook the rice and set aside. In a fry pan, sauté fresh mushrooms and green onion in oil. Stir in margarine and freshly ground pepper. Mix with rice. Serve hot.
STEAMED BEEF WITH BROCCOLI 1/2 lb. beef sliced thin against the grain 2 tsp soy sauce
1//2 tsp sugar
1 tsp minced gingerroot
1 tsp sesame seed oil
1 cup broccoli florets
1 tsp rice wine
1 clove garlic, minced
1 tsp cornstarch
1 tsp oyster sauce
Combine sliced beef with marinade in the steam tray. Put water in pot, then place steam tray in the cooker. Steam for 10 minutes. Open lid and arrange broccoli around outer edge of the tray. Cover and steam for an additional 10 minutes. Serve with rice.
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